CASA Carollo
The authentic Italian eatery treats diners like family
By Janet Leonardi
CASA CAROLLO BAR & GRILLE,
200 Route 73 North, Marlton (856)797-9966 or www.casacarollos.com
For generation upon generation, Italians everywhere have embraced the essence of “la famiglia,” that warm blending of family, love and food.
The Carollo family, the owner/operators of Casa Carollo Bar & Grille in Marlton, are carrying on that tradition proudly.
- Penne marinara, trio di mare (shrimp, clams, and mussels in white sauce), and a New York Strip Steak.
Offering diners a casual, relaxed atmosphere, Casa Carollo is a neighborhood favorite even in a crowded restaurant landscape filled with choices.
“My father was born in Sicily,” says Charlie Carollo of his father, Vincenzo, the restaurant’s founder and head chef. “He came to America in the 1970s and worked his way up in kitchens of Italian family restaurants until finally opening Casa Carollo in 1996. Those kitchen experiences not only taught him important skills, but also many great Italian family recipes.”
The younger Carollo, who manages the restaurant, says the restaurant is a labor of love and a true family affair.
“Both my parents, my two sisters and my brother work here with me. Our mutual goal is to make our customers happy as soon as they walk through our doors to dine with us.”
It’s apparent the Carollos are doing just that. Carollo points out that many loyal customers have been frequenting the restaurant for years: “Most tell us they keep coming back for our homemade sauces, especially the vodka blush, spicy fra diavolo and marsala.”
But Casa Carollo, open for lunch, dinner, takeout and catering, offers more than the usual pastas and sauces. Casa Carollo’s antipasti menu includes calamari fritti, lightly breaded, fried calamari; Bruschetta drizzled with extra virgin olive oil and heaped with fresh tomato, basil and onions; and mussels topped with your choice of marinara, fra diavolo or olive oil and garlic.
Soups include Vincenzo’s Pastina de Pollo, scratch-made from his secret recipe of roasted chicken, broth, carrots and pastina.
Pasta Vincenzo, a savory combination of pasta, clams, shrimp, mushrooms and tomatoes in light marinara sauce; and Pasta Principessa, sautéed asparagus, diced tomatoes, pasta and lump crabmeat topped with fresh mozzarella and tossed in white wine sauce, are two of the pasta specialties.
Carnivores will go for the New York Strip Alla Carollo, a trimmed 16-ounce steak with sliced portabella mushrooms and jumbo lump crabmeat in a demi-glacé; and vitello and pollo Tuscany, veal and chicken cutlets sautéed with green peppers, mushrooms, plum tomatoes, garlic and onions and served in a light marinara sauce. Casa Carollo also offers a selection of family and personal size pizzas as well as tempting desserts. “Our tiramisu, cheesecake and cannoli are all homemade,” Carollo says.
The restaurant boasts a casual main dining room, a small banquet room and a private dining area that can seat up to 35 guests. There’s live entertainment on the weekends, including comedy shows on Fridays and Saturdays, followed by DJs and local bands.